Brandy-Infused Chocolate Chip Banana Bread Foodie Friday

Grown up banana bread with brandy (or not). Your choice. Big or small slices can add to holiday parties.

Brandy-infused Chocolate Chip Banana Bread (Prep time 1 hour. Makes 12 or more servings, depending on the thickness of slices)

1 C. sugar

½ C (1 stick) butter

1 egg

3 really ripe bananas, mashed

1 tsp. baking soda

2 tsp. baking powder

2 C. all purpose flour

2 Tb. milk

2 tsp. vanilla extract

Pinch of salt.

1 C. chocolate chips

3 Tb. brandy (optional)

Preheat oven to 350 degrees. Grease and flour a loaf pan. Cream together sugar and butter. Add eggs and banana. Combine flour, baking soda and baking powder. Blend the dry into the wet ingredients 1/3 of the flour mixture at a time. Stir in the chocolate chips. Pour batter into the prepared loaf pan and bake for about 50 minutes until a toothpick inserted in the center comes out clean. Leave the loaf in the pan on a cooling rack and poke the loaf all over with a skewer but not clear to the bottom. Pour the brandy over the top of the banana bread and return to the warm oven for a while to burn off some of the alcohol. Remove the bread from the oven and allow to cool a little before turning out of the pan to finish cooling on a cooling rack.

(You can try other add-ins like peanut butter chips, nuts or no add-ins at all)